PERFECT FLAT IRON STEAK
This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.
Provided by Cocina JNOTS
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 2h28m
Yield 6
Number Of Ingredients 10
Steps:
- Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
- Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 0.8 g, Cholesterol 103.2 mg, Fat 23.1 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 7.5 g, Sodium 291.7 mg, Sugar 0.1 g
BUTTER-BASTED FLAT IRON STEAK WITH TOMATO BUTTER SAUCE AND PARSLEY NOODLES
Butter makes it better: Seared steaks are basted with butter and thyme and then topped with a sauce of blistered cherry tomatoes with butter and herbs.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Heat a large cast-iron skillet over medium-high heat. When it?s hot, add the oil. Sprinkle the steaks with salt and pepper and cook 2 steaks until browned on one side, about 4 minutes. Remove the steaks from the skillet. Add the 2 remaining steaks and cook until browned on one side, about 4 minutes. Flip these steaks and return the first 2 steaks to the skillet, raw-side down. Add 2 tablespoons of the butter and the thyme. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks until the meat is medium-rare, about 4 minutes more. Transfer the steaks to a rimmed plate to rest, reserving the skillet.
- Add the pasta to the boiling water and cook according to package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and toss with 2 tablespoons of the butter and the parsley.
- Put the tomatoes in the same skillet used to cook the steaks and cook over medium heat until blackened in spots and softened, about 4 minutes. When the tomatoes are very soft, remove the thyme sprigs and carefully mash the tomatoes with a slotted spoon or potato masher. Stir in the remaining 2 tablespoons butter and the vinegar until incorporated, adding up to 1/4 cup pasta cooking water if necessary to make a smooth sauce. Season with 1/2 teaspoon salt.
- Slice the steaks thinly against the grain and add any juices that accumulate to the tomato butter sauce. Divide the sliced steak among 4 plates and spoon some tomato butter sauce over the top. Serve with the noodles.
SOUTHWESTERN FLAT IRON STEAK FAJITAS
Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak - but you will have to adjust the cooking time to a time that is appropriate for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate. Pico De Gallo is Spanish for "rooster's beak". It is traditionally a relish chopped ingredients. The version below is similar to what you would find in Mexico and makes about 1 1/2 cups. Guacamole makes about 1 cup. Cilantro Cream Sauce makes about 1/2 cup. The Fajita Marinade makes about 2 cups.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 31
Steps:
- Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
- Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
- To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain.
- Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
- Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.
Nutrition Facts : Calories 1168.6, Fat 57.5, SaturatedFat 17.5, Cholesterol 162.4, Sodium 5624.1, Carbohydrate 100.1, Fiber 13.2, Sugar 19.2, Protein 65.1
FLAT IRON STEAKS WITH PARMESAN GRILLED VEGETABLES
Make and share this Flat Iron Steaks With Parmesan Grilled Vegetables recipe from Food.com.
Provided by annconnolly
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine seasoning ingredients.
- Remove 4 teaspoons; press onto beef steaks.
- Add cheese, oil and vinegar to remaining seasoning; mix well.
- Place steaks in center of grid over medium, ash-covered coals; arrange vegetables around steaks.
- Grill flat iron steaks, covered, 10 to 14 minutes.
- Grill bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
- Brush vegetables with cheese mixture during last 10 minutes.
- To broil, place steaks and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
- Broil 15 to 20 minutes for medium rare to medium doneness and until vegetables are tender, turning once.
- Brush vegetables with cheese mixture during last 3 to 4 minutes.
SEARED FLAT-IRON STEAKS WITH WINE SAUCE
Because flat-iron steaks are well marbled, there's no need to add oil to the skillet. When cooked up to medium, they remain tender and juicy. Our stir-together mustard sauce is another delicious accompaniment.
Provided by Martha Stewart
Categories Beef Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).
- Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.
Nutrition Facts : Calories 400 g, Fat 24 g, Protein 32 g
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- Prepare Your Marinade. Pour enough pineapple juice, papaya juice or buttermilk into a glass, ceramic or other dish to cover the flat iron steak.
- Marinate Your Meat. Place the flat iron steak in the marinade and cover the dish with its lid or plastic wrap. Put it into the refrigerator. According to Michigan State University, beef such as pan roasted flat iron steak can be marinated for 24 hours or longer.
- Preheat the Oven. Heat the oven to 350 degrees Fahrenheit about 20 minutes before cooking baked beef or flat iron steak.
- Prep the Pan. Cover the bottom of a roasting pan with aluminum foil. Spray the pan's rack with nonstick spray and put it in the pan. The foil will make the pan easier to clean.
- Place Roast in Oven. Take the beef out of the marinade and let the excess drip off into the dish. Place the flat iron steak on the rack of the roasting pan and put it into the oven.
- Bake Until Done. Bake the flat iron steak to the desired level of doneness, checking it with a food thermometer. According to the Academy of Nutrition and Dietetics, the minimum safe internal temperature for beef consumption is 145 degrees Fahrenheit.
- Let it Rest. Take the flat iron steak out of the roasting pan and put in on a plate. Let it rest for at least three minutes. This allows the moisture that seeps out of the muscle fibers during cooking to be reabsorbed, making the steak juicier.
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